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re the sniff test A "negative" sniff test doesn't exclude all kinds of badness

Your stomach’s pH will do the rest. The flesh eating ability is handy when the infest open wounds. If it goes down your digestive tract you should be save. Not a appetizing thought, bit pretty much safe nonetheless …

over here https://forums.egullet.org/topic/155097-trader-joes-products-2017–/page/66/ on the Trader Joes page , the Salsas Verde Ck Enchiladas were mentioned https://www.traderjoes.com/home/products/pdp/salsa-verde-chicken-enchiladas-076678 along w Chile rellenos So Micro'd w swiss , torched ( not shown ) topped w home made Campari Pico . Tj's also has Pico de Gallo , refrigerated and is a zillion times better than that jarred C*AP salsa they carry. very nice meal . have to look into a 6-pack of Negra Modelo https://www.beeradvocate.com/beer/profile/75/667/ Ice Cold for the future. but Hoponius Union filled in very nicely in an emergency.

Interesting thought! AI says fly maggots die at 111F, so cooking red meat beyond rare should do it. Freezing ought to do it too. IIRC the only beastie not killed by freezing is polar bear (but not pig) trichinella.

Not sure where to post this: With flesh-eating maggots effecting cattle in the news, should the practice of sous vide cooking be discussed? dcarch

Yes. There's a huge taboo about knives at table. They remain strictly in the kitchen. I've seen people visibly uncomfortable in western restaurants in China and elsewhere.

As I know you know, but for others here, this is true all over SE Asia. Unless it's a Western restaurant, I've never seen a knife in a local place anywhere in Singapore, Indonesia, Malaysia, Vietnam or Thailand. Vietnam is typically chopsticks, while Singapore, Indonesia, Malaysia and Thailand are fork and spoon, unless it's a noodle dish in Thailand which is the only time you'd see chopsticks. In many parts of Indonesia and Malaysia (and South Indian places in Singapore), fingers are the common implements, but there's always forks/spoons in a container on the table.

Also several varieties of Andalos brand baklava are being recalled for salmonella. They were sold online, and in Ontario, Quebec and NB. https://recalls-rappels.canada.ca/en/alert-recall/andalos-brand-pastry-products-recalled-due-salmonella

Ratatouille Shakshuka - made with yellow bell peppers, celery, onions, garlic, eggplant, fresno chili, zucchini, cherry tomatoes, tomato paste, passata, aceto balsamico, thyme and rosemary. Finished with an egg and parmesan

Nearly all Chinese families never use knives at the dinner table. I seldom do.

The Dinner thread is a good one. So is the Kitchen Consumer forum. Welcome!

Welcome, @BaxterBaker! There's a Buying a Half Cow topic in the Cooking form that might be a good spot for you to get started with your questions

Thank you ElsieD and Smithy, I do appreciate the welcome. Regarding the half cow. Although I'm extremely excited about the pile of beef in my freezer, I didn't get exactly what I thought I was going to get in my order and I want to learn more about what I should expect so I'm better prepared the next time. I would like to provide details of the transaction, including a detailed inventory of the meat I received in hopes that I can get some pointers. For instance, I may have missed out on certain cuts of meat because I wasn't explicit enough in my instructions to the processor. It's possible that some interesting cuts ended up as ground beef. Also, it would be nice for someone with more knowledge about how a half cow breaks down to evaluate what I got. And of course if I share my experience, in detail, with the group, that will be helpful to someone else who is thinking of buying a half cow. I guess I'll ask a host about the best place in the forum to put my half cow questions. Thanks, Greg

Oops. Edited. I definitely need a witch, too. Not only for dirty dishes; for typing.

Hello and welcome, @BaxterBaker! Half a cow, grass-fed and locally raised, is a big step! I hope we'll get to read a lot about your learning experiences (read: cookery) with it. In answer to your question: it depends on how much you want to post about your experience and what you''re learning, vs. the cuts you choose and how you cook them. If the focus is mostly on cooking various cuts, the Cooking forum is probably your best bet and there may already be topics you can add to. If you want to write more about your experience, decisions, and the choices you're making, then Food Traditions & Culture may be more appropriate. In any case...if you post in one place and the moderating staff thinks another area is more appropriate, we won't rap your knuckles with a ruler. 🙂 We'll just move it, an leave a pointer from the old spot to the new one. C'mon in, look around, make yourself at home! And if you have questions about how to post (photos, links, etc.) or where to post, feel free to ask a host (I'm one) or ask in the Moderation and Policy Discussion forum.

I really need a service witch like that to take away my dirty dishes - I hope she arrives on a broom to sweep up in the kitchen, too! 😉

I can't help you with your question, but I can welcome you to the forum. It's a great place.

Here is a typical set for a Chnese place setting. We have a cup, a rice bowl, chopsticks and a spoon. The small plate is mainly used for discarded bones* etc. Incidentally, this set is made from bio-degradable rice husks and is used for food deliveries (although most still use plastic). The chopsticks are bamboo. In restaurants, you are more likely to be given porcelain spoons and plates etc. The chopsticks will be wooden. Restaurants tend to 'rent' their tableware from a service whitch takes them away each night, and cleans and stabilises them, wraps each set in plastic and redelivers in the morning. * Most foods come on the bone in China.

You're not fooling anyone pal, stop eating dinosaur eggs

I don't think we use knives while eating more than once a month at home. Our protein of choice is seafood, usually salmon and shrimp. I sear tuna steaks for soft tacos, but I slice the steak and prepare the tacos in the kitchen. We love grilled racks of lamb, but I carve into chops in the kitchen and plate. We gnaw on the grilled chops out of hand (how gauche!). I grill pork tenderloin but these days they are so skinny, after I rest them, I slice and serve the slices on our plate that are just a one bite deal. We love chicken. I often buy rotis chicken and debone and make into a recipe (if you need a knife for a rotis chicken you're buying it at the wrong place ☺️). I have BBQ chicken and also wings delivered, both of which we eat of of hand (with lots of napkins!). We have pizza at least once a week either delivered, carryout or I bake a Costco frozen Detroit pizza. No knives needed other than to slice the Detroit pizza before eating. Other meals at home are pasta, omelets, hashes, soups and stews. I grill burgers (beef, lamb, Italian sausage) a lot in summer, too. Our table/steak knives come out for chicken sheet pan dinners and an occasional meal of arrachera (marinated skirt steak).

See update in first post

Looking forward to being a part of this. Sixty one, married forty three to my high school sweetheart. Owner of Volti Audio in Baxter, TN. Recently made a life-changing and perhaps life-saving change over to my diet. Part of that includes buying local grass-fed beef from a regenerative farmer. Where's a good place here to post about my experience and get some feedback from others who have also ordered a half cow and filled a freezer with it? Greg

Today's bake. Two baguettes and two hamburger buns. Nothing fancy but it keeps me in bread.

B "no L" T's for lunch. Tomatoes were from a friend's family garden, and tasted like tomatoes (high praise). No lettuce in the house, but somehow we muddled through. Butter, mayo, S&P, and a little hot sauce on mine.

These aren't recent acquisitions of mine by any means, but since I'm a fairly recent acquisition of the forum I thought I'd share a shot of three of my favourites